Mom’s Classic Make-Ahead Bread Stuffing Recipe

This is the classic make-ahead stuffing mix you can prep entirely the day before. Stick to this tried-and-true mix of herbs and spices or add apples, bacon, sausage, mushrooms or any other layers of flavor you like.

Classic Stuffing Recipe

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Things You\’ll Need

  • 3/4 cup unsalted butter, plus more for baking dish

  • 1 to 2 day-old baguette(s), cut into 1- to 2-inch pieces (about 10 to12 cups)

  • 2 1/2 cups chopped yellow onions (3 medium onions)

  • 1 1/2 cups chopped celery

  • 2 1/2 cups low-sodium chicken broth

  • 2 large eggs

  • 1 tablespoon chopped fresh rosemary

  • 1/4 cup chopped flat-leaf parsley

  • 1 teaspoon dried sage

  • 1 teaspoon dried thyme

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

Classic Stuffing Recipe

Step 1: Toast Breadcrumbs

Preheat oven to 250 degrees F. Place breadcrumbs in a single layer on a large baking sheet. Bake for about 25 minutes. Remove from oven and allow to cool.

Classic Stuffing Recipe

Step 2: Sauté Onions and Celery

While the bread is cooking and cooling, sauté onions and celery in 3/4 cup of melted butter, about 10 minutes, until the vegetables are soft.

Classic Stuffing Recipe

Step 3: Combine Eggs with Chicken Stock

In a small bowl, whisk together eggs and chicken stock.

Classic Stuffing Recipe

Step 4: Mix to Combine

In a large mixing bowl, combine the breadcrumbs, herbs, and onion mixture.

Classic Stuffing Recipe

Add the egg and chicken stock mixture, then stir until everything is combined.

Classic Stuffing Recipe

Step 5: Bake

Prepare a 9×13-inch casserole dish with a thick coat of butter. Then pour in your stuffing mixture. Cover with foil. Bake the assembled stuffing dish at 350 degrees F for 30 minutes. Remove the foil and bake for another 15 minutes until the edges are golden.

Classic Stuffing Recipe

Tip

If cooking ahead of time, allow to cool completely. Replace foil over the top and store in the refrigerator. Reheat at 250 degrees F, covered, for about 35 minutes. Add 1/4 cup extra stock if the stuffing starts to dry out.

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